They're both so good. I've been using this recipe for the multigrain, and this one for the rye. Both have consistently turned out well.

Bread is less intimidating than it seems, especially if you have a stand mixer to do most of the work for you. The biggest learning curve for me was understanding what the dough should look and feel like at its various stages. Also remember that temperature affects proofing. If it's extra warm your dough will rise a lot faster than if it's kind of cool, so you need to start checking on it earlier to avoid overproofing.